Tender Eye of Round Roast

READY IN: 2hrs 30mins


  • 1tablespoonolive oil
  • 2teaspoonskosher salt
  • 1teaspoonblack pepper
  • 12 teaspoondried thyme
  • 4garlic cloves, minced
  • 3slicesonions
  • 1tablespoondried parsley
  • 3beef bouillon cubes
  • 1 (3 lb)beef eye round
  • 12 cupdry red wine (merlot or Cab)
  • 12 cupbeef broth
  • 2tablespoons cold butter, cut up
  • aluminum foil
  • optional for gravey- 2 tbs flour and warm water (I use water from boiling potatoes to make mash potatoes)

    Serving Size: 1 (432) g

    Servings Per Recipe:4

    Calories: 552.1

    Calories from Fat 178 g 32 %

    Total Fat 19.9 g 30 %

    Saturated Fat 7.9 g 39 %

    Cholesterol 216.4 mg 72 %

    Sodium 2297.5 mg 95 %

    Total Carbohydrate4.5 g 1 %

    Dietary Fiber 0.6 g 2 %

    Sugars 1.4 g 5 %

    Protein 78.5 g 157 %


  • Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
  • Put roast in a roasting pan on a grate,, top with sliced onions and parsley,, and add two cups water to het pan, plus beef bullion cubes. Roast for 6 minutes per pound.
  • Remove from the oven. Cover the roast with the foil and then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
  • When the roast is finished, remove it and set it on a cutting board to rest (cover with foil). Transfer any drippings from the roast into a saucepan – or just use the roasting pan -, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside. I have skipped the red wine and beef broth, used water from boiling potatoes, mixed in flour/potatoe water and it still tastes great.
  • Slice the roast into desired thickness, I prefer thin, and serve with the pan sauce poured on top.
  • Serve with Mash potatoes, gravy and green beans with Balsamic vinegar.
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